Easter egg salad two ways

For me, some of most fun that I’ve had around Easter has come from decorating the eggs and searching for them early Easter morning. What made it even better was getting to eat my pre-made breakfast after my brother and I found them all. However, while I’m a big fan of eggs, others in my family are not and there were always a bunch of leftovers that just sat in the fridge until we eventually threw them out. What a waste.

For all of those egg-loving families out there, why don’t you put your colorful Easter eggs to more use and recycle them into a yummy egg salad. Below are a couple recipes from AllRecipes.com to get you started:

Egg salad - recipe 1

4 servings

Ingredients:

8 eggs

1 tablespoon mayonnaise

2 tablespoons prepared Dijon-style mustard

1 teaspoon dried dill weed

1 teaspoon paprika

1/2 red onion, minced

Salt and pepper to taste

Directions:

In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper.

Another way to hard boil eggs is to put them in the cold and salted water and bring them to a boil. Reduce the heat and boil for 6-7minutes (depending on the altitude, if in Denver you might need 8-9 minutes).